Well, we’ve finally got a post up! We got together over this past Christmas Break and managed to take enough pictures to finally share a meal with you.
We decided to go all out Italian, making homemade Pasta, Bolognese Sauce, Ice Tea, and Panna Cotta with Balsamic Strawberries. We knew it would take a bit of time, but that’s never stopped us before.
We decided to go all out Italian, making homemade Pasta, Bolognese Sauce, Ice Tea, and Panna Cotta with Balsamic Strawberries. We knew it would take a bit of time, but that’s never stopped us before.
First step: Making the Panna Cotta
Since the pasta making process would be such a long task, we decided to get the dessert ready first so it could refrigerate. The first thing for the Panna Cotta is to make two separate cream mixtures; a hot one and cold one. The hot cream mixture consisted of heavy cream and sugar, that got a chance to simmer for a while, before the addition of a gelatin that had been prepared beforehand. The cold mixture contained more heavy cream, yogurt, vanilla, and vanilla bean.
*(We couldn’t find the whole-milk yogurt that it called for, so we substituted plain Greek yogurt instead. As for the vanilla bean, we simply added extra vanilla extract. :D)
Once we mixed up the cream mixtures, we combined them together and then ladled them into our ramekins; if you don’t have ramekins, wine glasses or shallow glass bowls will work just as well. Then we placed them into a 9x13 baking dish and stored them in the fridge.
Since the pasta making process would be such a long task, we decided to get the dessert ready first so it could refrigerate. The first thing for the Panna Cotta is to make two separate cream mixtures; a hot one and cold one. The hot cream mixture consisted of heavy cream and sugar, that got a chance to simmer for a while, before the addition of a gelatin that had been prepared beforehand. The cold mixture contained more heavy cream, yogurt, vanilla, and vanilla bean.
*(We couldn’t find the whole-milk yogurt that it called for, so we substituted plain Greek yogurt instead. As for the vanilla bean, we simply added extra vanilla extract. :D)
Once we mixed up the cream mixtures, we combined them together and then ladled them into our ramekins; if you don’t have ramekins, wine glasses or shallow glass bowls will work just as well. Then we placed them into a 9x13 baking dish and stored them in the fridge.
Second step: Making the Bolognese Sauce
While the Panna Cotta were chilling in the fridge, we decided to make the sauce next since it had to simmer for about an hour and a half. After chopping a boat-load of vegetables, we added them to a big pot, along with some olive oil and garlic, to soften for a bit.
While the Panna Cotta were chilling in the fridge, we decided to make the sauce next since it had to simmer for about an hour and a half. After chopping a boat-load of vegetables, we added them to a big pot, along with some olive oil and garlic, to soften for a bit.
Once the veggies were sauteed, we added two types of ground meat along with a bit of bacon.
*(Though the recipe called for a pound of veal and a pound of pork, to save a bit of money, we replaced the veal with ground beef. We used bacon, but pancetta would be even better.)
After the meats browned, we added in the liquids: milk, wine, tomato paste, water, and also dried thyme. Then, we covered the pot and let it simmer for an hour or so until the sauce was thickened.
*(Though the recipe called for a pound of veal and a pound of pork, to save a bit of money, we replaced the veal with ground beef. We used bacon, but pancetta would be even better.)
After the meats browned, we added in the liquids: milk, wine, tomato paste, water, and also dried thyme. Then, we covered the pot and let it simmer for an hour or so until the sauce was thickened.
Third Step: The Pasta…"Adventure"
To make the pasta, we followed the recipe that came with the Pasta Roller. At first, our dough was very dry and wasn’t coming together so we gradually added bits of water while kneading it (Make sure not to pour to much water at once because it will get really sticky).
To make the pasta, we followed the recipe that came with the Pasta Roller. At first, our dough was very dry and wasn’t coming together so we gradually added bits of water while kneading it (Make sure not to pour to much water at once because it will get really sticky).
After sitting under a moist cloth for a while, we cut the ball into fourths to feed it through the roller in batches. It’s important that your sections are not too big because they could become wider than the machine when rolled, making it difficult to cut in the next step.
We cooked the pasta in two batches in a pot of boiling water. To make sure they didn’t stick we added a splash of oil and stirred it occasionally. Because this is homemade pasta it takes around 4 minutes to cook as opposed to store-bought pasta.
Fourth Step: The Tea
During downtime while making the pasta, we boiled two pots of water. One we used to make a simple syrup and the other to steep the tea bags along with a few slices of lemon. Because we were running out of time, we allowed the tea to steep at room temperature for about 25 minutes and then finished it in the freezer for a bit to ensure it was completely cooled. Then we combined the simple syrup and tea into an ice-filled pitcher.
*(The recipe calls for Earl Grey Tea, but we decided to use English Breakfast Tea because that was what we had on hand at the time.)
Fourth Step: The Tea
During downtime while making the pasta, we boiled two pots of water. One we used to make a simple syrup and the other to steep the tea bags along with a few slices of lemon. Because we were running out of time, we allowed the tea to steep at room temperature for about 25 minutes and then finished it in the freezer for a bit to ensure it was completely cooled. Then we combined the simple syrup and tea into an ice-filled pitcher.
*(The recipe calls for Earl Grey Tea, but we decided to use English Breakfast Tea because that was what we had on hand at the time.)
To assemble the drinks, pour the tea over ice, filling the cup about three-quarters full. Finish with sparkling water and stir.
Fifth Step: The Final Meal
We topped the pasta with the sauce and garnished with salt, pepper, and graded Parmesan.
Fifth Step: The Final Meal
We topped the pasta with the sauce and garnished with salt, pepper, and graded Parmesan.
To finish off the dessert, we mixed cut strawberries with balsamic vinegar, sugar, and ground black pepper.
As we waited for the strawberries to macerate, we did some clean up so we could fully enjoy our dessert. After the strawberries had sat, we removed the ramekins, that had set for about three hours, and topped with the strawberries and some lemon zest.
*(We decided not to take the Panna Cotta out of the ramekin. It was probably a good decision because it was not very firm; it was on the creamier side. If you would prefer a heartier custard, allow to set up overnight.)
*(We decided not to take the Panna Cotta out of the ramekin. It was probably a good decision because it was not very firm; it was on the creamier side. If you would prefer a heartier custard, allow to set up overnight.)
Total Cooking Time: around three hours, really not that bad when you think about it!
The Recipes:
We do not own the rights to any of these recipes.
Panna Cotta with Balsamic Strawberries
Bolognese Sauce
Iced Tea
The Recipes:
We do not own the rights to any of these recipes.
Panna Cotta with Balsamic Strawberries
Bolognese Sauce
Iced Tea